Nepeta mixed with purple cabbage

Overview

Green Schizonepeta, when used raw, has the effect of dispelling wind and relieving inflammation; purple cabbage is rich in nutrients, especially rich in vitamin C, more vitamin E and vitamin B family, as well as rich anthocyanin glycosides and cellulose. The two are combined and eaten cold, which is really time-saving and simple in summer, and it can dissipate wind and heat and clear away the headache. I made this at noon today and I really like the taste.

Tags

• cold dishes
• vegetarian dishes
• common dishes
• cantonese cuisine
• old man
• summer recipes
• lunch
• light soy sauce
• nepeta
• vinegar
• white sugar
• purple cabbage
• sesame oil

Ingredients

Steps

1. 1 Ingredients picture

   

2. 2 Cut 130g of purple cabbage, break it into pieces and soak in water for 10-15 minutes

   

3. 3 Drain and cut into thin strips

   

4. 4 Pick the Nepeta florets into small florets and rinse them

   

5. 5 Use four kinds of seasonings to make juice

   

6. 6 Pour it over the ingredients

   

7. 7 Mix well and serve